Recipes

Grilled Mahi-Mahi Tacos

1 Mins read
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Introduction

Grilled Mahi-Mahi Tacos offer a delightful fusion of zesty flavors and tender seafood. Perfect for summer gatherings or casual weeknight dinners, this recipe promises an explosion of taste that is both easy to prepare and irresistibly delicious.

Tips for this Recipe

– Use fresh ingredients for the best flavor.
– Preheat your grill before cooking for even heat distribution.
– Don’t overcrowd the tortillas; just enough to keep them crispy without breaking.

Why you will love this recipe

The combination of tender mahi-mahi with a vibrant citrus-spiced slaw wrapped in warm corn tortillas creates an unforgettable taste sensation that’s perfect for both beginners and seasoned chefs alike. Its simple yet sophisticated flavor profile makes Grilled Mahi-Mahi Tacos a standout on any menu.

Ingredients

5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
Freshly ground black pepper
1/4 cup heavy cream
2 tablespoons sour cream

Adviced equipments

– Grill Set with Multiple Heat Zones
– Heavy Duty Nonstick Skillet
– Tortilla Press
– Silicone Spatula
– Grill Basket
– Citrus Juicer
– High-Sided Saucepan
– Grill Mitts
– Taco Shell Holder
– Electric Tortilla Warmer

History of the recipe

The Mahi-Mahi, or “dorado,” has been a staple in many coastal regions for generations. Its popularity soared due to its mild flavor and quick cooking time. Incorporating mahi-mahi into tacos is a modern twist that pays homage to the fish’s cultural significance while embracing innovation in fusion cuisine.

Fun facts about this recipe

1. The combination of ingredients provides an array of nutrients, including omega-3 fatty acids from mahi-mahi and vitamin C from the fresh tomatoes and cilantro.
2. Tacos are a versatile dish with roots in ancient Mesoamerican cultures; Grilled Mahi-Mahi Tacos bring this culinary tradition into contemporary gastronomy, showcasing the adaptability of traditional ingredients through innovative preparations.

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Grilled Mahi-Mahi Tacos

Grilled Mahi-Mahi Tacos

amanda

Equipment

  • - Grill Set with Multiple Heat Zones

  • - Heavy Duty Nonstick Skillet

  • - Tortilla Press

  • - Silicone Spatula

  • - Grill Basket

  • - Citrus Juicer

  • - High-Sided Saucepan

  • - Grill Mitts

  • - Taco Shell Holder

  • - Electric Tortilla Warmer

  • - Digital Meat Thermometer

Ingredients

  • 5 plum tomatoes, seeded, chopped

  • 1/2 small yellow onion, finely chopped

  • 4 scallions, white and light-green parts only, thinly sliced

  • 1/2 cup chopped fresh cilantro

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon chopped fresh oregano

  • 1 jalapeño, stemmed, seeded, minced

  • Kosher salt

  • freshly ground black pepper

  • 1/4 cup heavy cream

  • 2 tablespoons sour cream

  • Kosher salt

  • freshly ground black pepper

  • Hot pepper sauce

  • 1 tablespoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon cayenne pepper

  • 1 1-pound mahi-mahi fillet

  • Vegetable oil (for brushing)

  • 8 6" corn tortillas, warmed

  • 1 cup finely shredded cabbage

  • 1 lime, cut into wedges

Instructions

1

Instruction 1

Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
2

Instruction 2

Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
3

Instruction 3

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
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